Effect of Different Yeasts on the Higher Alcohol Content of Mulberry Wine
- Weijia Lian 1, Jing Lei 1, Chen Han 1, Jiuyun Wu 1, Zhigang Liu 1, Wei Liu 1, Ayijiamali Jiapaer 1, Hanming Su 1, Yanjun Xu 1, Ya Chen 1, Fengjuan Liu 2
- Weijia Lian 1, Jing Lei 1, Chen Han 1
- 1Turpan Institute of Agricultural Science, Xinjiang Academy of Agricultural Science, Turpan 838000, China.
- 2Institute of Quality Standards & Testing Technology for Agri-Products, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China.
- 0Turpan Institute of Agricultural Science, Xinjiang Academy of Agricultural Science, Turpan 838000, China.
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View abstract on PubMed
Summary
This summary is machine-generated.Researchers screened commercial yeasts for mulberry wine fermentation, identifying DV10 as ideal for low higher alcohol production. This yeast significantly reduced higher alcohol content compared to others, offering a healthier wine option.
Area Of Science
- Enology
- Food Science
- Microbiology
Background
- Mulberry wine is popular but lacks specific yeast strains for optimal fermentation.
- Higher alcohols in wine can impact flavor and health, necessitating control during production.
Purpose Of The Study
- To screen commercial yeasts for mulberry wine fermentation.
- To identify a yeast strain that produces low levels of higher alcohols.
- To understand the relationship between amino acids, sugars, and higher alcohol synthesis in mulberry wine.
Main Methods
- Fermentation of mulberry wine using five commercial yeast strains.
- Analysis of fermentation capacity, speed, and physicochemical properties.
- Quantification of higher alcohols, free amino acids, and sugars.
- Correlation analysis between metabolites and higher alcohol content.
Main Results
- All tested yeasts met basic fermentation requirements and national standards.
- Yeast strain DV10 was identified as suitable for mulberry wine fermentation, yielding significantly lower higher alcohols.
- A negative correlation was observed between sugar/amino acid content and higher alcohol production.
- Both sugar anabolism and amino acid catabolism were found to equally impact higher alcohol synthesis.
Conclusions
- Yeast DV10 is recommended for mulberry wine production to minimize higher alcohol content.
- Understanding metabolic pathways provides a basis for controlling higher alcohol levels in mulberry wine.
- Optimized yeast selection can lead to healthier and more desirable mulberry wine.
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